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Lemon Peel Dutch Baby with Pink Peppercorn Berries

Lemon Peel Dutch Baby with Pink Peppercorn Berries

When we've eaten Dutch babies in the past, they've always been dressed with just lemon juice and some confectioners sugar.  Seeking that same hint of lemon in this recipe, we added Spicewalla lemon peel to the batter, making it bright and fruity. Alyse, our wonderful Spicewalla chef, then combined crushed pink peppercorns with sugar, creating a sweet, floral, yet mildly spicy coating to the berry medley. Topped with powdered sugar, this fluffy, light, and bright breakfast is a treat that anyone and everyone will enjoy.

Get the recipe for savory Mustard & Tarragon dutch babies here!

Ingredients

Yields two 5-inch babies or one 12-inch baby

BATTER:
3 large eggs
1/2 cup whole milk
1 tablespoon Spicewalla Lemon Peel
1 tablespoon sugar
1/2 teaspoon vanilla
a pinch Spicewalla Sicilian Sea Salt
1/2 cup all-purpose flour
1 tablespoon unsalted butter

TOPPINGS:
1/2 cup strawberries, sliced
1/4 cup blackberries
1/4 cup blueberries
2 tablespoons Spicewalla Pink Peppercorns
1/4 cup sugar

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Lemon Peel
Lemon Peel

$7.41

Preparation

1. Preheat oven to 425ºF.
2. Place sugar and pink peppercorns in a mortar and pestle or spice grinder, mash or grind until homogenous. Sprinkle over mixed berries in a bowl and stir. Set aside.
3. Make batter: Whisk eggs in a mixing bowl until frothy. Whisk in milk, lemon peel, sugar, vanilla, and salt. Add the flour last and whisk to combine. Let batter sit for 20 minutes before baking.
4. Place cast iron in the oven to preheat for about 10 minutes.
5. Remove pan and add butter. Once the butter is melted and bubbling, immediately pour in the batter and place in the oven.

Shop the Recipe

Lemon Peel
Lemon Peel

$7.41

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